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Close up of plated kababs of grilled mushroom, pork, and zuchinni.

Moroccan Pork Kebabs

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 14 6-inch skewers
Author Katie


  • 1 lb Pork Loin cut into 1 inch cubes
  • 2 zucchini cut 1 inch thick
  • mushrooms
  • 2 tablespoon Moroccan Seasoning
  • 1 tablespoon olive oil
  • ½ cup Sour Cream
  • 1 tablespoon Dill minced
  • 2 tablespoon Cucumber peeled and minced
  • ½ teaspoon garlic minced
  • ½ teaspoon lemon juice
  • salt & pepper to taste


  • Pre-heat grill to high heat, clean, and reduce heat to medium.
  • While the grill is pre-heating, cut the pork loin into 1-inch cubes. In a large zip lock bag place the pork in the bag followed by the Moroccan Seasoning and olive oil. Seal the bag and mix well. Place the pork in the refrigerator while you prep the rest of the meal.
  • Cut the zucchini and clean the mushrooms, set aside.
  • Pull the pork out of the refrigerator and begin skewering the pork, zucchini, and mushrooms (in whatever order works for you).
  • Place the kebabs on the grill for 5 minutes, then turn, and cook for another 5 minutes. Your internal temperature of the pork should read at the very minimum 145 degrees.
  • While the pork cooks put together the sour cream dill sauce. In a large bowl, place ½ cup sour cream, 1 tablespoon fresh minced dill, 2 tablespoons finely diced cucumber, ½ teaspoon of fresh minced garlic, ½ teaspoon of lemon juice, and salt and pepper to taste. Mix well and place in refrigerator until the kebabs are done.
  • Serve the kebabs as soon as they are done cooking with the sour cream dill sauce.


If you are using wood skewers, make sure you soak them in water up to 30 minutes before grilling. This will help them not burn as quickly on the grill!